asparagus and smoked salmon bundles

Salmon

Asparagus and Smoked Salmon Bundles

Drescription

Asparagus and Smoked Salmon Bundles feature tender asparagus spears wrapped in delicate smoked salmon, often finished with a light drizzle of lemon or vinaigrette. These elegant bites are perfect as appetizers or a light, flavorful side.

Ingredients

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
pinch kosher salt
pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Directions

Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Rum Glazed Coconut Bread Pudding

This is a traditional bread pudding (if the traditional bread pudding was on a tropical vacation, that is). Coconut, raisins, brown sugar, and rum come together to create a truly sweet dessert. The recipe would probably work just well with a variety of other breads, so don’t be afraid to try it with whatever you may have on hand.

Matelote Fish Stew

Think of this as a romantic dish, because it is. Matelote is made from freshwater fish local to towns in Alsace, France, cooked in wine from the same region. There’s cognac and pancetta and a cornucopia of seafood, all served up in a buttery, boozy broth. Unless you live on a lake or river, however, chances are you’re unlikely to come across much freshwater fish. This recipe adapts matelote to use today’s more commonly available mussels, shrimp, and fish from the sea. Don’t worry about the combination—choose whatever is freshest when you shop, and it’ll turn out delicious. Poaching each fish on its own sidesteps the risk of any overcooking. Most often Riesling is the wine of choice, but sometimes, for a heartier stew, red wine such as Pinot Noir is used in its place. Beurre manié—literally translated as “kneaded butter”—thickens like a roux, but because the flour particles are suspended in the butter, all you need to do is pop it in the stew at the end and stir. Served in a welcoming pot, this is a perfect dish for a winter weekend supper.